Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Onion Paratha

Traditional 14. Onion Paratha recipe

🧺 Ingredients

• 240g whole wheat flour
• 3 medium onions (300g), finely chopped
• ½ tsp salt (for dough)
• 1 tbsp oil (for dough)
• 1 green chilli, chopped
• ½ tsp ginger, grated
• ½ tsp garam masala
• ¼ tsp red chilli powder
• ¼ tsp amchur
• 2 tbsp coriander leaves, chopped
• ¼ tsp kalonji (nigella seeds, optional)
• 4 tbsp ghee (for cooking)
• 180ml water

👩‍🍳 How to make Onion Paratha

1. Prepare onion filling (3 mins, room temp): Chop onions very finely, salt lightly, squeeze gently to remove excess moisture (prevents wetness).
2. Mix filling (2 mins, room temp): Combine onions with green chilli, ginger, garam masala, chilli powder, amchur, coriander leaves, kalonji, and ¼ tsp salt.
3. Knead dough (3 mins, room temp): Mix flour and salt, add oil, gradually add water until soft dough forms. Cover 10 mins.
4. Divide and fill (5 mins, room temp): Divide into 8 balls, flatten, add 2 tbsp filling, seal, roll to 6-inch disc.
5. Flip and oil (1 min, medium-high heat): Flip, brush with ½ tbsp ghee, press gently.
6. Final side (2 mins, medium-high heat): Cook second side until golden, flip once more, add ghee, cook until deep golden spots appear.

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